Stewed, creamy carrots with peas / Duszona, kremowa marchewka z groszkiem
Carrots and peas are a classic combination for a reason. Their natural sweetness and contrasting textures make them a versatile and vibrant addition to almost any meal.
Servings: 6.5 Servings
Calories: 379kcal
Ingredients
- 500 grams raw carrots washed
- 500 grams frozen sweet peas
- 500 ml's water
- 2 tablespoons sugar to your desired sweetness
- 1 teaspoon salt
- 1-2 tablespoons all purpose flour or corn starch for thickening the sauce
- 3-4 tablespoons butter
Instructions
- Peel the carrot and cut it into small, relatively even cubes as much as possible.
- In a larger pot place the water, add salt, sugar and butter. Bring to boil.
- Once the water boils place the cut up carrot and frozen sweet peas. (Peas I had wasn't pre-cooked).
- Once the water and vegetables come to boil reduce heat to low and simmer until desired tenderness. About 10-20 minutes.
- When the vegetables are tender add the flour or corn starch to reach the desired consistency. Taste and adjust the seasonings to taste.
- Pasteurize your jars in water with cloth on the bottom about 10 minutes. After that time remove jars from the water let them cool off. Make sure the lids are sucked in. Place the jars in a cool dry place. They are good for a year or they remain safe to eat indefinitely as long as the seal on the jar remains unbroken.
Notes
| Nutrition Facts | |
|---|---|
| Servings Per Recipe: 6.5 | |
| Calories: 379 | |
| % Daily Value * | |
| Total Fat: 12.6g | 16% |
| Saturated Fat: 7.9g | 40% |
| Cholesterol: 33mg | 11% |
| Sodium: 6675mg | 290% |
| Total Carbohydrate: 61.7g | 22% |
| Dietary Fiber: 7.3g | 26% |
| Total Sugars: 37.9g | |
| Protein: 6.5g | |
| Vitamin D: 9mcg | 43% |
| Calcium: 615mg | 47% |
| Iron: 2mg | 10% |
| Potassium: 590mg | 13% |